Dinners prepared in the summer with grilled vegetables and a balsamic glaze are not only delectable but also healthy and lovely. With the help of this straightforward recipe, you can create a feast that will not only impress your family and guests but also looks beautiful.

Ingredients:

Assorted summer veggies (choose a variety of your favorites’, such as cherry tomatoes, bell peppers, eggplant, zucchini, etc.).

Almond oil

Pepper and salt

(Store-bought or home-made) Balsamic glaze

Fresh herbs can be used as a garnish.

Tools and equipment

Grill (either an indoor electric grill, an outdoor barbecue, or a stovetop grill pan).

a spatula or tongs

chopping block

Kitchen knife

mixing vessel

Instructions:

Prepare the vegetables

Wash the vegetables in cold running water for a good while.

Cut the vegetables into consistent pieces to promote even cooking. Aim for slices that are 12 inches or less thick. Leaving smaller veggies whole, like cherry tomatoes, is an option.

Marinate the vegetables

In a mixing bowl with the thinly sliced vegetables, drizzle a little olive oil over the ingredients to marinade.

Sprinkle salt and pepper over the vegetables and give them a little shake to evenly distribute the flavour. You can also add any additional flavours you desire, like dried herbs, garlic powder, or red pepper flakes, if you wish.

Allow 15 to 20 minutes for the vegetables to marinade. By allowing the flavours to melt together, this technique enhances the flavour.

Preheat the Grill

Pre-heat an outside grill to medium-high if using one. To avoid sticking, make sure the grill grates are clean and well-oiled.

On the stove, preheat a grill pan or an indoor electric grill.

Grill the Vegetables

On the heated grill, place the vegetables that have been marinated. To ensure consistent cooking of the vegetables, take care not to overcrowd the grill.

Cooking vegetables should result in grill marks on both sides and tender but not quite soft vegetables. Depending on the heat of your grill and the thickness of the slices, the cooking time will change. It typically takes three to five minutes per side.

Prepare the Balsamic Glaze

Make the balsamic glaze while the vegetables are roasting. Use store-bought glaze as directed on the jar if using it. Balsamic vinegar can be heated in a pot while you prepare your own glaze so that it thickens and turns syrupy. It’s not necessary to add honey or brown sugar to counteract the tartness.

Glaze the Vegetables

Take the vegetables off the grill when they have finished cooking and place them on a serving platter.

The grilled vegetables should be covered in the balsamic glaze. Depending on how sweet and tart you prefer your cuisine, you can use as much glaze as you like.

Garnish and Serve

You can alternatively sprinkle some freshly chopped herbs like basil, parsley, or thyme on top of the glazed vegetables to give them a burst of colour and freshness.

Serve the grilled summer vegetables with balsamic glaze while they are still warm. They make a great side dish or vegetarian substitute for grilled meat or fish.

As you enjoy your delectable and healthful grilled summer vegetables with balsamic glaze, embrace the season’s vibrant flavor.